Roggenbier All Grain Recipe

About a year and half ago I brewed the second version of this Roggenbier which was roughly 42% Rye.  I really enjoyed it, but wanted to do it again with even more rye.  I love the bite the rye gives the beer.  This time I bumped up the rye to 60% and it is super nice.  I also used a trappist yeast in this version to give the beer a fruity punch.  I know it is no longer a Roggenbier, but oh well!

As Always, I share my recipes. Fell free to use or abuse it. If you use it, drop me a comment here and let me know how it turned out or any improvements you would suggest.

The Recipe:

Recipe: Roggenbier v3
Style: Roggenbier (German Rye Beer)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal      
Boil Size: 6.41 gal
Estimated OG: 1.059 SG
Estimated Color: 17.0 SRM
Estimated IBU: 14.7 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
0.50 lb       Rice Hulls (0.0 SRM)                      Adjunct      4.55 %        
6.00 lb       Rye Malt (3.0 SRM)                        Grain        54.55 %       
2.00 lb       Aromatic Malt (26.0 SRM)                  Grain        18.18 %       
2.00 lb       Pale 2 Row (3.0 SRM)                      Grain        18.18 %       
0.25 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        2.27 %        
0.25 lb       Chocolate Malt (350.0 SRM)                Grain        2.27 %        
1.00 oz       Williamette [4.80 %]  (60 min)            Hops         14.7 IBU      

1L Starter       Super High Gravity Ale (White Labs #WLP099)          


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 11.00 lb
----------------------------
Double Infusion, Medium Body
Step Time     Name               Description                         Step Temp     
20 min        Protein Rest       Add 9.90 qt of water at 134.8 F     122.0 F       
35 min        beta SaccrificationAdd 8.80 qt of water at 188.3 F     149.0 F       
20 min        alpha Sacch        Add 4.30 qt of water at 203.6 F     158.0 F       
10 min        Mash Out           Add 7.70 qt of water at 211.0 F     170.0 F       


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One Response to “Roggenbier All Grain Recipe”

  1. Jeff Says:

    I made a Roggenbier last weekend using the recipe from the Brewing Classic Styles book. I can’t wait to try it.


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